The results showed that there were significantly positive linear relationships between the inhibitory rates of wheat seed germination and root elongation and the CODcr of the mother liquor scraps.

The toxicity of MSG wastewater to the test crops was in the order of tomato >amp;gt; Chinese cabbage >amp;gt; wheat, indicating that tomato was the most sensitive to the wastewater, and could be considered as an ideal toxic bioindicator.

The initial stage of amino acid metabolism was intensified in germinating wheat seeds with exogenous glutamine and proline.

The strain formed extracellular phenol oxidases during surface growth on a liquid medium in the presence of guayacol and copper sulfate, as well as during submerged cultivation in liquid medium containing wheat bran and sugar beet pulp.

1. α-amylase, saccharifying enzyme, maltase and limit dextrinase have been tested in this research work. According to the results of more than 10 experiments, the following conclusions may be made: (a)Although Asp. oryzae, No. 7 possesses greatest liquifying power, the aleohol yield by using this mold as saccharifying agent is lowest among all the molds tested. It is obvious that, there is no direct relationship between α-amylase value and alcohol yield. (b) Maltase value of Asp. oryzae No.7 is much lower than...

1. α-amylase, saccharifying enzyme, maltase and limit dextrinase have been tested in this research work. According to the results of more than 10 experiments, the following conclusions may be made: (a)Although Asp. oryzae, No. 7 possesses greatest liquifying power, the aleohol yield by using this mold as saccharifying agent is lowest among all the molds tested. It is obvious that, there is no direct relationship between α-amylase value and alcohol yield. (b) Maltase value of Asp. oryzae No.7 is much lower than that of other molds, for example, mal-tase value of Asp. niger, NRRL 330 is 7.24,while that of Asp. oryzae, No.7 is only 0.06. The alcohol yield of the latter is about 20% less than that of the former. in other words, the higher the maltase value, the higher the alcohol yield. This conclusion is obviously in agreement with previous investiga- tions. When the saccharifying value is high, the limit dextrinase value is also high. But the inter-relationship between limit dextrinase and alcohol yield requires further investigation. 2. Concerning the selection of mold suitable for submerged culture, Asp. niger, No. 2 is the best one, according to the results of 1st and 2nd period of our experiments; while Asp. niger, NRRL 330 isnext to Asp. niger No. 2. 3. Concerning the selection of culture medium, 3 kinds of media: (1) potato powder 8%, NaNO_2 0.3%, HCl (37%) 0.1%; (2) maize 5%, rice bran 1%, wheat bran 1.5%; (3) distillers solubles 3.5% maize 5%,(pH 5.0) have been adopted. Among these media, No. 2 is the best, No. 1 is next and No.3 is not suitable for Asp. niger, No. 2.

Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those...

Wheat samples of 24 varieties grown at diferent locations have beendetermined for crude protein,crude fat and starch by AACC methodwith a little modification.Crude protein content ranged from 11.46% to21.00% with an overall mean of 15.45±2.07%,crude fat content from1.38% to 2.33% with an overall mean of 1.98±0.26% and starch contentfrom 68.35% to 74.74% with an overall mean of 70.29±2.26%.Aminoacid composition of 19 wheat samples were analysed by Amino AcidAnalyser Model 835—50 and compared with those of brown rice andcorn.Chem.Score and EAAI(ESSETIAL AMINO ACID INDEX)werecalculated in order to evaluate protein quality.

Available lysine contant of cereals and beans was analyzed, before and after mixing and heat treatment, Availoble laysinecontent was lower in rice, wheat flour and corn. ln order to raise the biological value of cereaI proteins. Maked cereals and Soybeans are mixedawith certain ratio, For example, when two parts of rice and one part of soybeans are mixed available laysine content is increased from 0.247% for rice alone to 1.370% for the mixture about 5 time. On the other hand, available iaysine eontant...

Available lysine contant of cereals and beans was analyzed, before and after mixing and heat treatment, Availoble laysinecontent was lower in rice, wheat flour and corn. ln order to raise the biological value of cereaI proteins. Maked cereals and Soybeans are mixedawith certain ratio, For example, when two parts of rice and one part of soybeans are mixed available laysine content is increased from 0.247% for rice alone to 1.370% for the mixture about 5 time. On the other hand, available iaysine eontant of foods from rice and wheat flour decreased. Accroding to analyzsis about lose 35～45%, after heat treatment or extrusion, This paper provides scientifical basis for selecting reasonable ratio of cereals and soybeans mixed and processing methods.